Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn by LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao

Subjects: “…prepared food; pork rib soup with carrot and corn; quick-freeze; reheating methods; flavor; quality…”
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Identification of potential geosmin-binding proteins in grass carp gill based on affinity responsive target stability and tandem mass tag proteomics by Jun-ming Zhang, Huan Han, Bing Fu, Yi-chao Li, Kang Li, Jing-wei Liu, Er-meng Yu, Li-ping Liu

Subjects: “…Off-flavor compounds…”
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Bottomed mesons and baryons production in pp collisions at s=5 TeV LHC energy within a Coalescence plus Fragmentation approach by Vincenzo Minissale, Vincenzo Greco, Salvatore Plumari

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Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

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Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions by Jimenez-Garcia Sandra N., Vázquez-Cruz Moisés A., Miranda-Lopez Rita, Garcia-Mier Lina, Guevara-González Ramon G., Feregrino-Perez Ana A.

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Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection by Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao

Subjects: “…Beef flavor…”
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Erratum to “Inhibitory Effects of Litsea cubeba Oil and Its Active Components on Aspergillus flavus” by Shiqi Xia, Hong Lin, Peilin Zhu, Peiling Wang, Shengliang Liao, Shangxing Chen, Zongde Wang, Guorong Fan

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Inhibitory Effects of Litsea cubeba Oil and Its Active Components on Aspergillus flavus by Shiqi Xia, Hong Lin, Peilin Zhu, Peiling Wang, Shengliang Liao, Shangxing Chen, Zongde Wang, Guorong Fan

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Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS by Meng ZHANG, Peng WANG, Jingzhang GENG, Ping ZHAN, Honglei TIAN

“…Relative odor activity value (ROAV) analysis highlighted specific compounds, including 2-ethyl-6-methylpyrazine, propionaldehyde, 2,6-diethylpyrazine, benzaldehyde, guaiacol, benzyl alcohol, 5-methylfurfural, 2-acetylpyrazine, 2-pentylfuran, 3-ethyl-2,5-dimethyl-pyrazine, (E)-2-octenal, 2-pyrrolecarboxaldehyde, N-methyl-2-pyrrolecarboxaldehyde, and 2,3,5-trimethylpyrazine as primary contributors to the distinct flavor profiles observed in the scallion-flavored oil samples. …”
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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities by Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo

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The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness by Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang, Lei Chen

“…However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. …”
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Transcriptomic and Metabolomic Analyses Reveal Differences in Flavonoid Synthesis During Fruit Development of <i>Capsicum frutescens pericarp</i> by Yinxin Yang, Qihang Cai, Xuan Wang, Yanbo Yang, Liping Li, Zhenghai Sun, Weiwei Li

“…Based on previous research on the genes that regulate flavonoid compounds and the MBW complex, we have identified a total of 28 core genes related to flavonoid biosynthesis and 8 genes that may be related to flavonoid synthesis. …”
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Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk by Xiaomei GAO, Yong SUI, Zhenzhou ZHU, Shuyi LI, Lei ZHOU, Jianbin SHI, Tian XIONG, Fang CAI, Xin MEI

“…And the rice milk fermented by lactic acid bacteria had a unique fermented flavour. The results of this study could provide a theoretical basis for the in-depth understanding of the effects of lactic acid bacteria fermentation on the quality, antioxidant activity and volatile flavour substances of rice milk.…”
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Yukawa textures from non-invertible symmetries by Tatsuo Kobayashi, Hajime Otsuka, Morimitsu Tanimoto

“…Abstract Phenomenological aspects of non-invertible symmetries, in particular the flavor structure of quarks and leptons, are studied. …”
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Non-holomorphic modular A 5 symmetry for lepton masses and mixing by Cai-Chang Li, Jun-Nan Lu, Gui-Jun Ding

“…Abstract We perform a comprehensive bottom-up study of all the simplest lepton models based on non-holomorphic A 5 modular flavor symmetry, in which neutrinos are assumed to be Majorana particles and their masses are generated by the Weinberg operator or the type I seesaw mechanism. …”
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Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract by Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, Mahmoud Abughoush

“…The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. …”
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The Standard Model quark/lepton masses and the Cabibbo-Kobayashi-Maskawa mixing in an SU(8) theory by Ning Chen, Ying-nan Mao, Zhaolong Teng

“…Abstract The observed Standard Model (SM) quark/lepton mass hierarchies and the Cabibbo-Kobayashi-Maskawa (CKM) mixing pattern are described in an SU(8) theory through its realistic symmetry breaking pattern with three intermediate stages, which rely on a set of d = 5 gravity-induced operators that break the emergent global symmetries in the chiral fermion sector, as well as the precise identifications of all non-trivially embedded SM flavors.…”
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Measurement of the branching fraction of D + → τ + ν τ by The BESIII collaboration, M. Ablikim, M. N. Achasov, P. Adlarson, O. Afedulidis, X. C. Ai, R. Aliberti, A. Amoroso, Y. Bai, O. Bakina, I. Balossino, Y. Ban, H.-R. Bao, V. Batozskaya, K. Begzsuren, N. Berger, M. Berlowski, M. Bertani, D. Bettoni, F. Bianchi, E. Bianco, A. Bortone, I. Boyko, R. A. Briere, A. Brueggemann, H. Cai, X. Cai, A. Calcaterra, G. F. Cao, N. Cao, S. A. Cetin, X. Y. Chai, J. F. Chang, G. R. Che, Y. Z. Che, G. Chelkov, C. Chen, C. H. Chen, Chao Chen, G. Chen, H. S. Chen, H. Y. Chen, M. L. Chen, S. J. Chen, S. L. Chen, S. M. Chen, T. Chen, X. R. Chen, X. T. Chen, Y. B. Chen, Y. Q. Chen, Z. J. Chen, Z. Y. Chen, S. K. Choi, G. Cibinetto, F. Cossio, J. J. Cui, H. L. Dai, J. P. Dai, A. Dbeyssi, R. E. de Boer, D. Dedovich, C. Q. Deng, Z. Y. Deng, A. Denig, I. Denysenko, M. Destefanis, F. De Mori, B. Ding, X. X. Ding, Y. Ding, Y. Ding, J. Dong, L. Y. Dong, M. Y. Dong, X. Dong, M. C. Du, S. X. Du, Y. Y. Duan, Z. H. Duan, P. Egorov, Y. H. Fan, J. Fang, J. Fang, S. S. Fang, W. X. Fang, Y. Fang, Y. Q. Fang, R. Farinelli, L. Fava, F. Feldbauer, G. Felici, C. Q. Feng, J. H. Feng, Y. T. Feng, M. Fritsch, C. D. Fu, J. L. Fu, Y. W. Fu, H. Gao, X. B. Gao, Y. N. Gao, Yang Gao, S. Garbolino, I. Garzia, L. Ge, P. T. Ge, Z. W. Ge, C. Geng, E. M. Gersabeck, A. Gilman, K. Goetzen, L. Gong, W. X. Gong, W. Gradl, S. Gramigna, M. Greco, M. H. Gu, Y. T. Gu, C. Y. Guan, A. Q. Guo, L. B. Guo, M. J. Guo, R. P. Guo, Y. P. Guo, A. Guskov, J. Gutierrez, K. L. Han, T. T. Han, F. Hanisch, X. Q. Hao, F. A. Harris, K. K. He, K. L. He, F. H. Heinsius, C. H. Heinz, Y. K. Heng, C. Herold, T. Holtmann, P. C. Hong, G. Y. Hou, X. T. Hou, Y. R. Hou, Z. L. Hou, B. Y. Hu, H. M. Hu, J. F. Hu, Q. P. Hu, S. L. Hu, T. Hu, Y. Hu, G. S. Huang, K. X. Huang, L. Q. Huang, X. T. Huang, Y. P. Huang, Y. S. Huang, T. Hussain, F. Hölzken, N. Hüsken, N. in der Wiesche, J. Jackson, S. Janchiv, J. H. Jeong, Q. Ji, Q. P. Ji, W. Ji, X. B. Ji, X. L. Ji, Y. Y. Ji, X. Q. Jia, Z. K. Jia, D. Jiang, H. B. Jiang, P. C. Jiang, S. S. Jiang, T. J. Jiang, X. S. Jiang, Y. Jiang, J. B. Jiao, J. K. Jiao, Z. Jiao, S. Jin, Y. Jin, M. Q. Jing, X. M. Jing, T. Johansson, S. Kabana, N. Kalantar-Nayestanaki, X. L. Kang, X. S. Kang, M. Kavatsyuk, B. C. Ke, V. Khachatryan, A. Khoukaz, R. Kiuchi, O. B. Kolcu, B. Kopf, M. Kuessner, X. Kui, N. Kumar, A. Kupsc, W. Kühn, L. Lavezzi, T. T. Lei, Z. H. Lei, M. Lellmann, T. Lenz, C. Li, C. Li, C. H. Li, Cheng Li, D. M. Li, F. Li, G. Li, H. B. Li, H. J. Li, H. N. Li, Hui Li, J. R. Li, J. S. Li, K. Li, K. L. Li, L. J. Li, L. K. Li, Lei Li, M. H. Li, P. R. Li, Q. M. Li, Q. X. Li, R. Li, S. X. Li, T. Li, W. D. Li, W. G. Li, X. Li, X. H. Li, X. L. Li, X. Y. Li, X. Z. Li, Y. G. Li, Z. J. Li, Z. Y. Li, C. Liang, H. Liang, H. Liang, Y. F. Liang, Y. T. Liang, G. R. Liao, Y. P. Liao, J. Libby, A. Limphirat, C. C. Lin, C. X. Lin, D. X. Lin, T. Lin, B. J. Liu, B. X. Liu, C. Liu, C. X. Liu, F. Liu, F. H. Liu, Feng Liu, G. M. Liu, H. Liu, H. B. Liu, H. H. Liu, H. M. Liu, Huihui Liu, J. B. Liu, J. Y. Liu, K. Liu, K. Y. Liu, Ke Liu, L. Liu, L. C. Liu, Lu Liu, M. H. Liu, P. L. Liu, Q. Liu, S. B. Liu, T. Liu, W. K. Liu, W. M. Liu, X. Liu, X. Liu, Y. Liu, Y. Liu, Y. B. Liu, Z. A. Liu, Z. D. Liu, Z. Q. Liu, X. C. Lou, F. X. Lu, H. J. Lu, J. G. Lu, X. L. Lu, Y. Lu, Y. P. Lu, Z. H. Lu, C. L. Luo, J. R. Luo, M. X. Luo, T. Luo, X. L. Luo, X. R. Lyu, Y. F. Lyu, F. C. Ma, H. Ma, H. L. Ma, J. L. Ma, L. L. Ma, L. R. Ma, M. M. Ma, Q. M. Ma, R. Q. Ma, T. Ma, X. T. Ma, X. Y. Ma, Y. M. Ma, F. E. Maas, I. MacKay, M. Maggiora, S. Malde, Y. J. Mao, Z. P. Mao, S. Marcello, Z. X. Meng, J. G. Messchendorp, G. Mezzadri, H. Miao, T. J. Min, R. E. Mitchell, X. H. Mo, B. Moses, N. Yu. Muchnoi, J. Muskalla, Y. Nefedov, F. Nerling, L. S. Nie, I. B. Nikolaev, Z. Ning, S. Nisar, Q. L. Niu, W. D. Niu, Y. Niu, S. L. Olsen, S. L. Olsen, Q. Ouyang, S. Pacetti, X. Pan, Y. Pan, A. Pathak, Y. P. Pei, M. Pelizaeus, H. P. Peng, Y. Y. Peng, K. Peters, J. L. Ping, R. G. Ping, S. Plura, V. Prasad, F. Z. Qi, H. Qi, H. R. Qi, M. Qi, T. Y. Qi, S. Qian, W. B. Qian, C. F. Qiao, X. K. Qiao, J. J. Qin, L. Q. Qin, L. Y. Qin, X. P. Qin, X. S. Qin, Z. H. Qin, J. F. Qiu, Z. H. Qu, C. F. Redmer, K. J. Ren, A. Rivetti, M. Rolo, G. Rong, Ch. Rosner, M. Q. Ruan, S. N. Ruan, N. Salone, A. Sarantsev, Y. Schelhaas, K. Schoenning, M. Scodeggio, K. Y. Shan, W. Shan, X. Y. Shan, Z. J. Shang, J. F. Shangguan, L. G. Shao, M. Shao, C. P. Shen, H. F. Shen, W. H. Shen, X. Y. Shen, B. A. Shi, H. Shi, J. L. Shi, J. Y. Shi, Q. Q. Shi, S. Y. Shi, X. Shi, J. J. Song, T. Z. Song, W. M. Song, Y. J. Song, Y. X. Song, S. Sosio, S. Spataro, F. Stieler, S. S Su, Y. J. Su, G. B. Sun, G. X. Sun, H. Sun, H. K. Sun, J. F. Sun, K. Sun, L. Sun, S. S. Sun, T. Sun, W. Y. Sun, Y. Sun, Y. J. Sun, Y. Z. Sun, Z. Q. Sun, Z. T. Sun, C. J. Tang, G. Y. Tang, J. Tang, M. Tang, Y. A. Tang, L. Y. Tao, Q. T. Tao, M. Tat, J. X. Teng, V. Thoren, W. H. Tian, Y. Tian, Z. F. Tian, I. Uman, Y. Wan, S. J. Wang, B. Wang, B. L. Wang, Bo Wang, D. Y. Wang, F. Wang, H. J. Wang, J. J. Wang, J. P. Wang, K. Wang, L. L. Wang, M. Wang, N. Y. Wang, S. Wang, S. Wang, T. Wang, T. J. Wang, W. Wang, W. Wang, W. P. Wang, X. Wang, X. F. Wang, X. J. Wang, X. L. Wang, X. N. Wang, Y. Wang, Y. D. Wang, Y. F. Wang, Y. H. Wang, Y. L. Wang, Y. N. Wang, Y. Q. Wang, Yaqian Wang, Yi Wang, Z. Wang, Z. L. Wang, Z. Y. Wang, Ziyi Wang, D. H. Wei, F. Weidner, S. P. Wen, Y. R. Wen, U. Wiedner, G. Wilkinson, M. Wolke, L. Wollenberg, C. Wu, J. F. Wu, L. H. Wu, L. J. Wu, X. Wu, X. H. Wu, Y. Wu, Y. H. Wu, Y. J. Wu, Z. Wu, L. Xia, X. M. Xian, B. H. Xiang, T. Xiang, D. Xiao, G. Y. Xiao, S. Y. Xiao, Y. L. Xiao, Z. J. Xiao, C. Xie, X. H. Xie, Y. Xie, Y. G. Xie, Y. H. Xie, Z. P. Xie, T. Y. Xing, C. F. Xu, C. J. Xu, G. F. Xu, H. Y. Xu, M. Xu, Q. J. Xu, Q. N. Xu, W. Xu, W. L. Xu, X. P. Xu, Y. Xu, Y. C. Xu, Z. S. Xu, F. Yan, L. Yan, W. B. Yan, W. C. Yan, X. Q. Yan, H. J. Yang, H. L. Yang, H. X. Yang, J. H. Yang, T. Yang, Y. Yang, Y. F. Yang, Y. F. Yang, Y. X. Yang, Z. W. Yang, Z. P. Yao, M. Ye, M. H. Ye, J. H. Yin, Junhao Yin, Z. Y. You, B. X. Yu, C. X. Yu, G. Yu, J. S. Yu, M. C. Yu, T. Yu, X. D. Yu, Y. C. Yu, C. Z. Yuan, J. Yuan, J. Yuan, L. Yuan, S. C. Yuan, Y. Yuan, Z. Y. Yuan, C. X. Yue, A. A. Zafar, F. R. Zeng, S. H. Zeng, X. Zeng, Y. Zeng, Y. J. Zeng, Y. J. Zeng, X. Y. Zhai, Y. C. Zhai, Y. H. Zhan, A. Q. Zhang, B. L. Zhang, B. X. Zhang, D. H. Zhang, G. Y. Zhang, H. Zhang, H. Zhang, H. C. Zhang, H. H. Zhang, H. H. Zhang, H. Q. Zhang, H. R. Zhang, H. Y. Zhang, J. Zhang, J. Zhang, J. J. Zhang, J. L. Zhang, J. Q. Zhang, J. S. Zhang, J. W. Zhang, J. X. Zhang, J. Y. Zhang, J. Z. Zhang, Jianyu Zhang, L. M. Zhang, Lei Zhang, P. Zhang, Q. Y. Zhang, R. Y. Zhang, S. H. Zhang, Shulei Zhang, X. M. Zhang, X. Y Zhang, X. Y. Zhang, Y. Zhang, Y. Zhang, Y. T. Zhang, Y. H. Zhang, Y. M. Zhang, Yan Zhang, Z. D. Zhang, Z. H. Zhang, Z. L. Zhang, Z. Y. Zhang, Z. Y. Zhang, Z. Z. Zhang, G. Zhao, J. Y. Zhao, J. Z. Zhao, L. Zhao, Lei Zhao, M. G. Zhao, N. Zhao, R. P. Zhao, S. J. Zhao, Y. B. Zhao, Y. X. Zhao, Z. G. Zhao, A. Zhemchugov, B. Zheng, B. M. Zheng, J. P. Zheng, W. J. Zheng, Y. H. Zheng, B. Zhong, X. Zhong, H. Zhou, J. Y. Zhou, L. P. Zhou, S. Zhou, X. Zhou, X. K. Zhou, X. R. Zhou, X. Y. Zhou, Y. Z. Zhou, Z. C. Zhou, A. N. Zhu, J. Zhu, K. Zhu, K. J. Zhu, K. S. Zhu, L. Zhu, L. X. Zhu, S. H. Zhu, T. J. Zhu, W. D. Zhu, Y. C. Zhu, Z. A. Zhu, J. H. Zou, J. Zu

“…This measurement is in agreement with the standard model prediction of lepton flavor universality within one standard deviation.…”
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Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros, Howard Moskowitz

“…Samples with higher consumer acceptance were characterized by sensory attributes such as “high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor” (Tukey’s test, <i>p</i> < 0.05). …”
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Color Alteration of Resin Composites by Cigarette Smoke with Various Levels of Tar, Nicotine, and Carbon Monoxide by Jéssica Dias Theobaldo, Waldemir Francisco Vieira-Junior, Marcela Alvarez Ferretti, Lorena Barros Costa, Giselle Maria Marchi, Debora Alves Nunes Leite Lima, Flávio Henrique Baggio Aguiar

“…The cigarettes had an additional filter (MFP) or added flavoring (MBI). The color parameters (L*, a*, b*, ΔEab,ΔE00) were determined considering baseline versus after exposure to cigarette smoke. …”
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